Mexican Rice

• 2 T canola oil
• 1 c long-grain white rice
• 1/2 c finely chopped onion
• 1/4 t salt
• 1 T minced garlic
• 1 can (8 oz) tomato sauce
• 1 1/2 c reduced-sodium chicken broth
• 1/2 c) frozen mixed vegetables, thawed

1. Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
2. Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.

canola oil, longgrain white rice, onion, salt, t, tomato sauce, chicken broth, mixed vegetables

Taken from www.epicurious.com/recipes/member/views/mexican-rice-50162706 (may not work)